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Weekend Brunch: Grand Marnier Infused Creme Brûlée French Toast

Greetings! It’s been a while since I’ve had the chance to get on here! Last school year was one for the books, and design school has been hectic. Oh yeah! I finally finished getting my single subject credential in English and accepted a new position as a teacher-on-assignment doing curriculum support in ELA much closer to home. No more commuting! Anyhow, more on that to come, but here is one of my favorite recipes for weekend brunch. Hope you all enjoy!

Place bread in casserole dish as tightly packed as possible so the slices can absorb the custard correctly. Whisk all the custard ingredients in a bowl and cover the slices of bread. Top each slice with some orange zest. Place bread in the refrigerator for 30 minutes, flipping the pieces half way. Alternatively, leave the pieces in the fridge overnight; no flipping required.

Preheat the oven to 325 degrees. Line a baking sheet with wax paper and place the slices on the sheet, making sure they are not touching. Bake for 30 minutes. Test to see that the pieces are done by inserting a knife into a piece. No custard should drip out.

With about 2 minutes left of baking, pour a good amount (small pile, approx. 3/4 cup) of sugar into a heavy bottomed saucepan, and heat on a medium high flame. Just let the sugar cook until it turns into caramel. Immediately spoon and spread the caramel on top of the French toast. Save some cleanup and let the saucepan soak in hot soapy water immediately.

Top with fresh berries of your choice and enjoy! This is great with some champagne or a mimosa if you’re in the mood!